Canned Rhubarb.
Get tender rhubarb. Pare it, and cut in pieces about two inches long. Wash, and then pack it in glass jars. Fill the jars with cold water, and let them stand for ten or fifteen minutes. Pour off the water and fill the jars to overflowing with fresh cold water. Seal the jars and put them in a cool, dark place. This will keep for a year or more, and should be treated the same as fresh uncooked rhubarb when required for use.